Advertisement

Leek, Asparagus & Herb Soup

Spring 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (50 votes)

Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is important to cut the green vegetables into small pieces so they cook quickly, while retaining their bright color.



READER'S COMMENT:
"I was thrown by that 10 cups of potatoes also. Just assumed it meant 1 though. I like my soup with a bit more body, so I kept the asparagus tips intact and added them after pureeing the soup. I also used skim milk, and it turned out...
Leek, Asparagus & Herb Soup

9 Reviews for Leek, Asparagus & Herb Soup

06/23/2010
Anonymous

I have made this soup at least 5 times by now (though I had to omit the snow peas and use up my leftover celery) and it is a great, filling and nutritious dish for us. Thanks!

Comments
05/03/2010
Anonymous

Easy soup. I omitted the snow peas and some herbs. Great weeknight meal.

Comments
04/19/2010
Anonymous

I just made this and it was really good! The only nit with the recipe is that 1/2 lb of potatoes is definitely not the same thing as 10 cups... maybe they meant 1 cup?

Comments
04/09/2010
Anonymous

this soup was DELICIOUS and I didn't even use all the ingredients. I didn't put in potatoes or chives since I didn't have any on hand...but it still turned out great :)

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner